Big Buddha Cheese

Big Buddha Cheese is a hybrid cross of Afghani and UK Cheese from Sensi Seeds. Known for cheese, pungent, earthy aromatics.

Big Buddha Cheese is a hybrid cultivar bred by Sensi Seeds from Afghani and UK Cheese. In breeding programs, it has served as a parent line for Chiesel and Black Cheese. Photoperiod cuts typically finish flowering in 7–8 weeks (~56 days) under indoor or greenhouse lighting.

Aroma and flavor

Jars of Big Buddha Cheese are most often described as showing savory, aged cheese funk, loud, room-filling pungency, earthy, soil-like depth and classic skunky funk. Chemotype data points to earthy, herbal myrcene, peppery beta-caryophyllene and woody, hop-like humulene as the primary aromatic drivers, with batch-to-batch variation depending on cultivation and curing.

Reported effects

Consumers commonly report a lifted, positive outlook, an upbeat, cheerful mood and an elevated, euphoric mood, making Big Buddha Cheese a frequent pick for late-afternoon or flexible social and evening use. The most commonly noted downsides are dry mouth and dry eyes.